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Carrot Cake Cupcakes



12 portion(s)


  • 3 eggs
  • 100 grams Greek yoghurt
  • 120 grams Maple syrup
  • 60 grams Milk
  • 1 teaspoon vanilla extract
  • 200 grams carrot, peeled & grated
  • 200 grams Whole Wheat Flour
  • 1 3/4 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon


  • 250 grams cream cheese, softened
  • 70 grams Maple syrup
  • 1 teaspoon vanilla extract

Recipe's preparation

  1. Preheat oven to 175°C. Grease a 12 cup muffin tin.
  2. Put carrots into TM bowl then grate 4 seconds/speed 5, set aside.
  3. INSERT BUTTERFLY. Put eggs into TM bowl and whisk 20 seconds/speed 4, until light and fluffy.
  4. Add in the greek yoghurt and whisk 10 seconds/speed 4, until smooth and fluffy.
  5. Add maple syrup, milk and vanilla extract. Beat mixture again 10 seconds/speed 4, until smooth.
  6. REMOVE BUTTERFLY. Add reserved carrot, whole wheat flour, baking powder and cinnamon into TM bowl then mix 10 seconds/reverse/speed 4, until combined.
  7. Portion the batter into muffin tin then bake for 20 minutes or until muffins have risen and set.
  8. Leave muffins in pan for 5 minutes, before transferring them to a wire rack to cool.
  9. Add cream cheese into TM bowl and beat 20 seconds/speed 4, until smooth.
  10. Add maple syrup and vanilla extract then beat again 20 seconds/speed 4. Scrape down the sides of the bowl then mix 10 seconds/speed 4, until mixture is well combined.
  11. Spread the fosting over the top of each muffin.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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